Wednesday, September 22, 2010

Low Carb Creamy Burrito Bake

  • 1 lb ground beef or turkey, lean,
  • 1 pkt taco seasoning (there are low salt versions you could use)
  • monterey jack cheese, 8 oz - grated (or chedder)
  • 1 can Healthy Choice cream of mushroom soup (chicken is fine too)
  • 1/2 cup low fat sour cream 
  • 4oz (half a jar) taco sauce, mild 
  • low carb tortilla, 8 tortillas


 Brown ground beef and add taco seasoning and cook according to package directions.  
Mix together the can of soup, sour cream and taco sauce.
Spray a 9 x 12 pan with cooking spray. Spoon 1/3 of the soup mixture into pan. Divide meat mixture evenly between the tortillas and sprinkle cheese in shell before folding and putting into pan.

 Reserve about 1/2 - 3/4 cup cheese. 
Spread rest of soup mixture onto the shells and top with the rest of the cheese.

Bake at 350 degrees for 20-25 minutes until bubbly and cheese is melted.

 Number of Servings: 8

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